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Muffin-Tin Strawberry Shortcakes
1 h 15 m
EatingWell Test Kitchen
“Skip rolling and cutting dough and use your muffin tin in this healthy strawberry shortcake recipe. Look for lemon curd in the store near jams and jellies or skip it and combine the berries with 2 tablespoons sugar in Step 4. ”
1¼ cups white whole-wheat flour (see Tip)
1¼ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1 cup reduced-fat milk
1 teaspoon vanilla extract
3 cups sliced fresh strawberries
⅓ cup lemon curd
½ cup whipped cream
1Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
2Whisk whole-wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl. Add butter; with your fingers, quickly rub it into the dry ingredients until the pieces are smaller but still visible. Whisk egg, milk and vanilla in a small bowl; add to the dry ingredients and stir with a fork just until the batter comes together.
3Scoop a generous 3 tablespoons batter into each muffin cup. Bake until puffed and golden at the edges, 14 to 18 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for 15 minutes more.
4Meanwhile, combine strawberries and lemon curd in a medium bowl.
5Split the shortcakes in half and serve each with ¼ cup of the strawberries and about 2 teaspoons whipped cream.
Make Ahead Tip: Store cooled shortcakes airtight for up to 1 day; reheat in a 250°F oven just before serving if desired.
Equipment: 12-cup muffin tin ( ½-cup)
Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.